Bioaccessibility and Bioavailability of (-)-Epigallocatechin Gallate in the Bread Matrix with Glycemic Reduction
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DOI: 10.3390/foods12010030
Abstract: Bread has a high glycemic index (GI) and rich contents of quickly digestible carbohydrates, which is associated with insulin resistance and the risk of chronic diseases. (-)-Epigallocatechin Gallate (EGCG) is the primary catechin component that… read more here.
Keywords: bread; bread matrix; egcg; bioaccessibility bioavailability ... See more keywords